Hello guys today I have share a new recipe with you.My new recipeis Chocolate Cake Recipes.
Hello Chocolate Cake Recipe truly is the BEST EVER! You HAVE TO try it! It’s a 3-layer, super moist chocolate cake with a rich, melt-in-your-mouth chocolate buttercream frosting. It’s covered with a chocolate ganache drip. It’s chocolate overload and you won’t regret it.
When I first made my Moist Chocolate Cake Recipe, I didn’t think it could get any better. Between the chocolate cream cheese frosting and the light and fluffy chocolate cake, I was already in heaven.
When it came time to make this recipe into a chocolate layer cake, I had to be very thoughtful about what frosting I would choose.
When Chocolate Cake Recipe truly is the BEST EVER! And I don’t use that term lightly. It’s a 3-layer moist chocolate cake with a rich melt-in-your-mouth chocolate buttercream frosting. It’s covered with a chocolate ganache drip.
This chocolate cake recipe, I’m not sure I can be topped. It is AMMMMAZZZZing
You see, my husband hardly ever eats any of my desserts. He is the most particular person when it comes to chocolate cake.
I actually made this Chocolate Cake Recipe a couple times. The cake itself was fantastic but he didn’t like my frosting the first time. He said it wasn’t chocolaty enough and a little sweet. Challenge accepted.
When I remade the cake for the second time, I increased the cocoa powder and tweaked the heavy cream a little bit. This time I had a real winner. The frosting was perfection.
I’m a little embarrassed to tell you that the two of us actually ate the entire cakeover 4-5 days. Let’s chalk it up to pre-honeymoon stress and forgot the fact that we ate this whole cake by ourselves.
But if this is any indicator for you, the both of us have a pretty high tolerance to resist desserts, yet we just couldn’t help ourselves!!
I don’t want you to be intimidated by the layer cake. YOU can do it! And you’ll be the hero of the party because this cake will most definitely impress.
Let’s break down the elements of this chocolate Cake Recipe.
How to make a homemade chocolate cake recipe:
- Start by combing the sugar, eggs, oil and vanilla extract and beat them together until fluffy. Then add sour cream and beat until well combined.
- In a separate bowl, combined the dry ingredients, which I recommend sifting together so they better incorporate into the batter. If you don’t have a sifter, you can also use a fine sieve.
- For the cocoa powder, I used Hershey’s Special Dark cocoa powder for the cake. You can definitely use regular cocoa powder as well, but I am a dark chocolate person.
- Sometimes I also like to add espresso powder to chocolate cakes, I think it helps intensify the chocolate flavor. The espresso powder is optional, or can be substituted for a fine ground coffee.
- Then, add half the dry ingredients to the batter followed by half of the liquid ingredients and beat until combined.
- The liquid ingredient in this cake is brewed coffee. You can use hot or cold coffee. The coffee is what helps give this cake the extra dark color. Repeat with the remaining ingredients.
- To bake the cake, I used my 8-inch round baking pans. The bottom and sides of the pans should be well greased and lightly floured. I like to add a little cocoa powder to the flour as well. I fill each pan with about 1 2/3 cups of batter.
I also line the bottom of my pans with pavement paper or a Silpat silicone baking mat. This helps the cake easily release from the pan.
Lastly, I also recommend using bake even stripes to help make these cake flatter on top, which means less of a dome and less wasted cake!
What can I substitute for the coffee?
If you’d like to substitute the coffee for another liquid ingredient, I recommend trying hot water or milk, or a combination of the two. The coffee does help highlight the chocolate flavor in combination with the espresso powder.
What can I substitute for the sour cream?
A get a lot of questions about substitutions for sour cream. I use light sour cream, it’s a little less dense than a full-fat sour cream. If you don’t have sour cream, I recommend using a nonfat Greek Yogurt.
Can I substitute buttermilk for sour cream?
I’ve never actually done this but because there is already quite a bit of liquid in this cake, I do not recommend substituting sour cream with buttermilk.
Can I use a Dutch processed cocoa powder for this recipe?
Yes, you can! I have tested this recipe with my favorite Dutch processed cocoa powder from Rodelle .
In order to make this chocolate cake with a dutch processed cocoa, adjust the baking powder to 2 teaspoons and then ADD 1/2 teaspoon baking soda (so 1 teaspoon total). The amount of cocoa powder is 1 to 1 with a regular unsweetened cocoa powder.
Can I bake this in two 9-inch pans?
Yes! For two 9-inch cakes, they baked from 28-32 minutes. Baking times will vary due to how full the pans are, type of pans and true oven temperature.
Please note these did “crust” a little more on the outside edge due to extended baking times and they rose quite a bite in the middle, so you’ll lose more of the “dome” of the cake.
How to make an easy chocolate frosting
I have been talking about buttercream a lot lately and you’ll most definitely benefit from reading my tutorial about how to make buttercream frosting.frosti find several chocolate frosting recipes on my website ranging from chocolate cream cheese frosting to chocolate fudge frosting and a recipe for my BEST chocolate frosting recipe.
For this chocolate cake recipe, I made a traditional chocolate frosting based off one of my above recipes, but I chose to use Rodelle Baking Cocoa for the frosting. It’s a Dutch processed cocoa powder with one of the highest concentrations of cocoa butter on the market.
This chocolate frosting recipe starts with cold butter. I believe that starting with cold butter allows you to better control the consistency of your frosting.
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- Cut the butter into pieces, one tablespoon in size. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter is very soft and increased in volume.
- Next, beat the cocoa powder into the butter until well mixed, again, scraping down the bowl occasionally.
- Next, add the powdered sugar. Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients to prevent the frosting from getting too thick. Add a pinch of salt as needed to cut the sweetness. After each addition of the cocoa power, make sure to beat it for a couple of minutes before adding more powdered sugar.
- Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy.
Can I substitute milk for heavy cream in the frosting?
Yes, you definitely can, but I think the heavy cream not only makes the frosting a bit creamier, it helps increase the overall volume into the frosting.
What type of mixer should I use to make this frosting?
If you have a standard 5-quart mixer, you might consider making this frosting in 2 batches due to the sheer volume of frosting you need to make. This will allow you to whip the frosting to the proper consistency.
If you have a 6-quart mixer or bigger, you should be fine to make this in a single batch.
Can I make this chocolate frosting with a hand-held mixer?
You can, but if that’s the case I would recommend softening the butter for 10 seconds in the microwave, and you probably need to do it in 3 batches because the amount of ingredients needed. You’ll also spend more time beating at each stage to ensure its properly mixed.
How to make an easy chocolate ganache
- The best recommendation I have for chocolate ganache is to use a 3:1 ratio of heavy cream to chocolate. Microwave the chocolate together with the heavy cream in 30 second increments, stirring as needed.
- Once it’s completely melted stir it until the cream in completely dissolved in the chocolate and it’s nice and smooth.
- Allow the chocolate to cool. I like to drizzle the ganache on the side of a glass to see how far it will fall down the glass, if it’s too fast, the ganache is probably too hot still.
- Be sure that your cake is completely cold before drizzling the ganache. Refrigerate for approximately 30 minutes or freeze for 15 minutes.
I also recommend allowing the ganache on the top of the cake to set before adding the swirls of chocolate frosting on top. Use a small squirt bottle, holding it directly over the edge of your cake. Squeeze out more ganache for a longer or thicker drizzle.
This Chocolate Cake Recipe is the only one you’ll ever need! It’s a moist, fluffy chocolate cake with the best ever chocolate frosting recipe.